One of the most common and mouth-watering rib preparation types is the Memphis Style pork rib. Its unusual combination of barbeque tradition and tasty seasonings is one of the reasons for the popularity of the Memphis Style rib. Check This Out for more details.
Mop sauce used for basting during the cooking process is the only sauce added to Memphis Style ribs. During the cooking process, barbeque sauce is never used, but rather served on the side with the ribs at the table. The mop sauce is an essential component in keeping the meat moist since the barbeque sauce is not used. The tomato and vinegar based sauce that may also contain mustard would be a Memphis Style barbeque sauce. The quality of the meat is much more critical than any sauce in this style. The intention is to get the meat coated with a sauce rather than covering it up. While some people can’t wait to dunk the ribs in their favourite barbeque sauce, others appreciate just the meat and rub seasoning’s pure flavour.
Traditionally, Memphis style ribs are smoked and not fried, baked or broiled. The main woods used are white oak and hickory, but now many other woods are used. Other woods used include cherry and apple trees.
However you want to cook them, you’ll get the best rib from low heat and slow cooking.
For sauce with a mop
- ·1 1/2 cups Cider vinegar
- ·2 apple cider cups
- ·2 leaves of the bay
- ·4 garlic cloves, finely minced
- ·3 tablespoons of warm sauce
- ·1 tablespoon of salt
- ·3/4 cup BBQ Rub, following recipe
- For the rub,
- ·1/4 cup of paprika
- ·1/4 cup of dark brown sugar
- ·2 black pepper teaspoons
- ·1 tablespoon of salt
- ·1 tablespoon of salt for celery
- ·2 teaspoons powder of garlic
- ·2 dry mustard teaspoons
- ·2 cumin teaspoons
- ·1 cayenne pepper teaspoon
Ribs Preparation – Wash the ribs and dry them with a paper towel. Set the meat-side ribs up. To extract the cartilaginous rib tips, cut a line of fat at the base of the ribs. On the inside of the ribs, turn the meat over and cut off the meat flap. Basically, this is not, but can help prevent them from burning. On the back of each rack of ribs, cut the membrane. You may use your fingers to take it off, but to get a secure grip, it is often better to use a paper towel or a dishtowel.
For the rub, combine the ingredients and blend well. Rub the ribs liberally with the mixture on both sides. Then cover each rib in plastic wrap with aluminium foil and let it marinate for at least 4 hours, but it’s better over night.
Smoker preparation – Presoak your wood chips in water for approximately an hour. With plenty of water, put a drip pan in the centre of your smoker. It is best to have a charcoal chimney to get your coals started. When you have hot coals, spread them out and bring your chips down to a safe level.
Smoking the ribs – Before setting the ribs down and another loose piece on top of the ribs, put aluminium foil on the rack. Place the ribs above the drip pan on the smoker and cover the smoker. After 30 minutes, start basting with a mop of sauce, basting every 20-30 minutes. From time to time, you will need to replenish the coals and wood chips as needed. When the meat is very tender and it has shrunk back from the ends of the bones, the ribs are finished. Your ribs can take about 4-5 hours at temperatures ranging from 200-250, but every smoker is different.